Tuna Casserole

From: Heidi.Aycock@samba.acs.unc.edu (BBS Account)
This is my favorite type of tuna casserole.
1 16 oz box of sea shell noodles cooked and drained
2 big cans of Albacore tuna (no dolphins, please)
1 bunch of parsley, minced (any tips on mincing parsley would be appreciated)
3 big stalks of celery, chopped
1 bunch of scallions chopped
1 cup of mayonaise
1 cup of milk
Pepper and Curry (optional)
Toss the first five ingredients together. Mix the mayo and milk -- a wire
whisk works wonderfully. Add pepper and/or Curry to taste (pepper is 8 twists
on my grinder and Curry is a teaspoon). Bake at 400-425 for 30 to 40 minutes.
I like mine crispy on top so I bake longer at higher temperatures. The inside
is always moist enough. I imagine you could lower the temperature for a more
moist dish. Also, more mayonaise than milk renders a custardy sauce if that
sounds good to you. And, I'm sure other optional spices would work as well
as curry. I tried oregano and basil once but it wasn't memorable. If I knew
lemon would fare well in this dish I'd try oregano, lemon, and garlic.